3.3 Personal safety measures for hospitality and catering provision

Question 1

what are control measures

Answer 1

identification of hazards and risks within the workplace and solving them

Question 2

control measures for employees

Answer 2

• stress, fatigue – adequate rest breaks should be allocated
• using equipment - instruction manual must be followed and training if required
• trip hazards - floor needs to be clutter free
• food and drink spillages - these must be cleaned immediately and use warning signs
• using hazardous chemicals - COSHH regulations should be followed, wear protective clothing when necessary
• Inadequate clothing worn - correct PPE should be worn at all times and worn properly
  Theft - a secure area for staffs belongings
  Bullying- protocols must be put in place to ensure this doesn’t happen
  Assault - staff must be trained on how to deal with aggressive customers and diffuse volatile situations

Question 3

control measures for customers

Answer 3

• food poisoning - Hazard analysis and Critical Control Point ( HACCP) system in place to ensure food is cooked, prepared and served safely
• food allergies - detailed info must be given to customers about the food
• fire and explosions - exits must be clear, fire extinguishers should be accessible
• assault- staff should ensure the safety of customers if another person is aggressive

theft/ fraud - ensure all card transactions are done in front of the customer, provide a secure place for their belongings

Question 4

what does it mean if something is PAT tested

Answer 4

all portable electrical appliances need to be tested for safety by a qualified electrician